Banana ginger chutney is unexpectedly divine; the perfect sweet-sour accompaniment to creamy coconut curries. And it uses up three ripe bananas!
Wild salmon topped with delicious Vietnamese flavours: mango, ginger, chili, cilantro, lime and fish sauce. Salty, sweet, tart and full of flavour.
Two excellent Chinese recipes for the Mid-Autumn Festival, these full-flavoured yet accessible dishes will surely make it into your regular rotation. Read on for my full cookbook review and detailed recipes.
Today we are going to revisit one of my favourite summer fruits: the golden kiwi. Among the first …
I have had this blog for six years without ever once mentioning my love for soba noodles. This …
I have not yet managed to create a green bean dish that elicits the sighs of bliss, the …
With all the party invites, out-of-town guests, and visiting that goes on this month, we all need a …
We make a serious about-face today, from the lovely modern health food of homemade almond milk to the …
Yesterday, I spent a good part of the day at the downtown Victoria Public Market. I went because …
I am posting this recipe for two reasons: 1) It’s eggplant season right now and people, I’ve noticed, …
I prefer a green curry with seafood, but this is what I had on hand the other night …
Very early spring is all about Japanese cherry blossoms and fresh new flavours. This early spring weekend marks …